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JEWISH COFFEE CAKE | |
Cake: 1 yellow cake mix 1 large or small vanilla instant pudding 1/2 c. oil 1 c. water 4 eggs Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan. Pour 1/2 of batter into the pan. Topping: 1 c. brown sugar 2 tsp. cinnamon 1/2 c. chopped nuts Sprinkle with 1/2 of the topping mixture, and then pour the rest of the batter into the pan. Sprinkle with the rest of the topping mixture. Bake at 350°F for 1 hour. Cool 15 - 20 minutes before serving. |
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